Oven-Roasted Asparagus

So normally when it comes to dinner, I always make something exciting as the main dish and the veggie for the night does not equal up... I tend to go the convenient route of just picking up whatever I can find in the bag, in the frozen aisle. I don't think think we even buy a variety of different kinds either, always the same two types (usually peas or corn) and when I do get a variety, its the "mixed vegetable" kind that features peas, corn, and carrots. It's a miracle that my son actually loves vegetables at all since we have the same boring spread nearly every night. 

Well I decided to get out of this rut! I saw a display of fresh asparagus first thing upon walking into the store, and I remembered this simple recipe from a few months back (emphasis on simple). I have posted on this one a few months back, but it is so good and easy that I decided to give it a second go-around. You already probably own the ingredients, just need to go out and buy some asparagus! 

Oven-Roasted Asparagus
         adapted from marthastewart.com

1 lb fresh asparagus, ends trimmed
about 1 tbsp olive oil
fresh ground pepper, to taste
sea salt, to taste

  Preheat oven to 425º. Put asparagus in a large bowl, drizzle with olive oil and toss until coated.Transfer to a parchment paper-lined baking sheet. 

 Sprinkle asparagus with desired amount of sea salt (I think I ended up using about 1/4-1/2 tsp). Sprinkle with fresh ground pepper. 

Bake about 13-14 minutes until tender, but still a pretty bright green.

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